Cook Aubergine, Eggplants Like a Pro, Fool-Proof Tips, Recipes

Aubergine / Eggplants can be hard to cook and even harder to cook to perfection. They become mushy very quickly and they tend to soak up oil and this affects their taste and texture. Aubergine can be cooked in a number of ways, either whole, halved or sliced, and with or without the skin. The skin may be tough on larger aubergines, and so it is wise to remove it before slicing and cooking.

In the past, the classic advice was to sprinkle salt on the cut surfaces of aubergine or slices and then to let them seep and drain to get rid of the bitter flavours of aubergine. Modern varieties of aubergine are now a lot less bitter, and so salting may be as necessary for taste. However, salting does draw out the moisture from the aubergine, which makes it drier and firmer. Soaking in brine also means it will absorb less fat when frying, which is very useful.

This article outlines how to prepare and cook eggplants in a variety of ways with tips to get the perfect outcome every time.

Discover the best ways to cook Aubergine, Eggplants that really work. Source: Pixabay Free Images. Public Domain

Tips for Baking and Roasting Aubergine / Eggplant

A common issue when roasting eggplant slices or cubes in the oven is that they become soggy and mushy before they caramelise on the outside. The simple solutions for this problem are:

Cut the eggplant into large pieces, or halves or quarters length-wise. Also, use thick slices, not thin.
Leave some skin on, then the eggplant cubes are less prone to collapse and turn into mush. Some skin helps to hold it together.
Roast initially at a high temperature so the cut exposed surfaces gets 'sealed' or charred a little. This keeps the juices inside and reduces the cooking time. The inside flesh remains firm.
Roast with eggplant pieces on parchment or baking paper. This will ensure the caramelised skin stays on when you remove it from the pan.
Although not necessary with modern varieties that are less bitter, soaking slices or pieces in brine can help them to cook well. Sprinkle the cubed eggplant with 1 teaspoon of salt, toss, set aside in a colander or sieve for 30 minutes. Rinse then thoroughly pat dry with paper towels, toss with oil and sprinkle of pepper and roast following the recipe.

Eggplant. Source: Pixabay Free Images. Public Domain

How to Roast Eggplant Pieces and Cubes

Slice the eggplant into thick slices (3 cm or 1.5 inches). Then, cut each slice into small square pieces to form cubes. Next, transfer to a small bowl. Drizzle with olive oil, season with salt and pepper then toss well. Spread the eggplant cubes, in a single layer, on a greased baking tray and bake at 240 degrees C (450 degrees F) for about 15-20 minutes. Flip the cubes over and then bake for another 10 minutes, or until the eggplant is soft inside, but caramelised on the edges.

How to Roast Eggplants Sliced in Half Lengthwise

Preheat your oven to Heat the oven to 400 degrees F (200 degrees C). Slice medium-size eggplants in half length-ways. Using a very sharp knife, score the flesh deeply with the tip of the knife, making a criss-cross pattern with 3-4 diagonal cuts. Squeeze on the edges to open up the cuts and sprinkle salt into them. Set the eggplant halves aside, with cut-side up, 20-30 minutes to start to extract the bitterness.

Next, line a baking sheet with parchment and set aside. Gently squeeze each eggplant half over a bowl to extract the salty liquid. Then, wipe dry with a paper towel. Next, brush each half thoroughly with olive oil and add a sprig of thyme. Place each half, cut side down, on the lined baking sheet. Roast for about 1 hour. Then, remove the eggplants from the oven and place cut-side up on a serving plate. Top with freshly ground black pepper, herbs and spices. Serve with fresh herbs and lemon wedges.

How to Roast Whole Eggplants

The simplest and easiest way to bake whole eggplants is to place them directly on an oven rack, with a baking pan at the bottom of the oven to catch any drips. Use a knife or fork to poke a few holes in the skin, but leave them unpeeled. This may not be necessary for smaller eggplants. The eggplant’s skin stops it from drying out. It also traps the eggplant's natural juices inside, and steams the eggplant flesh.

You can wrap the whole eggplant in aluminum foil before baking, but this increase the cooking time by 30 minutes or more and tends to make the whole eggplant mushy. You can also place one or more eggplants on a baking dish before roasting whole.

To bake whole eggplants heat your oven to 350 degrees F (175 degrees C). Choose medium size eggplants as the larger ones are too thick to cook properly by baking. Rinse and dry the eggplant under cool running tap water. Then, pat dry the eggplants with paper towels. Place the eggplants directly on the middle rack of the oven, with a baking sheet underneath. Or place the eggplants on the baking sheet in the middle of the oven. Bake until tender inside and the skin is wrinkly, (generally 45-60 minutes). Remove the eggplant using a fork or tongs and place on a wire rack or cutting board to cool. Once cool, cut the eggplant in half and serve, or use a spoon to scoop out the soft flesh.

How to Broil Aubergine / Eggplant

Prepare the eggplant by slicing it in half, dicing it, or piercing small whole eggplants with a fork— or knife tip. Place an oven rack about 5-7 inches (12-18 cm) below the broiler (more for large whole eggplants). Brush or spray any cut surfaces with oil and a little balsamic vinegar and cook until tender. Generally allow 4-6 minutes per side for slices, 10 minutes for half slices and 12-16 minutes for whole ones. Brush the eggplant slices with a little extra olive oil and balsamic vinegar while cooling. Remove from the oven and sprinkle with, herbs, spices, crushed garlic and red pepper flakes.

How to Pan Fry, Saute Aubergine / Eggplant

Aubergine can be diced up and fried before being added to a dish such as ratatouille. Slices and halves of small eggplants can also be fried. The main issue is that the eggplant soaks up an incredible amount of oil as it cooks. There are several ways to prevent this:

Dip the egg slices in beaten egg whites - this seals them.
Soak the slices of halves in brine - this toughens them and plumps the slices with water, lessening the amount of oil they take up. Or, arrange the slices or pieces on several thicknesses of paper towels, sprinkle with salt and set aside for 10 minutes. Then, dry the slices before frying. This allows the eggplant to dry out and seal the cut surfaces.
Fry is a little oil, flip them over and fry for an extra minute of two. Then, add a small amount of warm water, and a few drops of soy sauce to the pan. This will make the flesh tender while retaining the shape of the slices.
The slices can be dipped into rice flour before shallow or deep frying.
Marinate the slices as this helps to stop the oil soaking into the flesh
If your oil is not hot enough, eggplant will absorb more oil. Use moderate to high heat and make sure the oil is well and truly hot before adding the eggplant. Fry in small batches to keep the oil hot. Fry eggplant on one side until you see some of the edges start turning golden brown. Then, flip over on the other side and fry for a slightly shorter period of time. When cooked, remove the eggplant pieces from oil the oil and drain on paper towels.

How to Grill Aubergine / Eggplant

Eggplant is very well suited to grilling either whole, halved or sliced. This tends to eliminate the oiliness of fried eggplant. Brush all cut surfaces with extra virgin olive oil before cooking.

Directly grilling whole eggplant - When cooked whole directly over flames on the grill or barbecue the eggplant flesh takes on the charred flavour from the flame and from the skin being charred. The flesh can then be scooped out and used for various dishes. Whole eggplants can be charred over the burners on a gas cook-top. Use tongs to rotate them as they cook. Whole eggplants can be grilled on the grate of a barbecue, usually with the lid closed to get that extra smoky taste.

Directly grilling half eggplants - Simply place the eggplants with the cut side down initially and grill very briefly. Finish off with the skin side down. Test for the tenderness of the flesh. Pepper, herbs and spices can be added to the cut surface while the bottom side with the skin is cooking.

Directly grilling thick eggplant slices - Usually slices are grilled in skewers, in wire baskets or wrapped in foil (either open or closed packages).

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